1-1/2 cups all-purpose flour
1/4 cup unsweetened cocoa
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
3/4 cup water
1/3 cup vegetable oil (we used canola)
1 tablespoon cider vinegar
1 teaspoon pure vanilla extract
6 ounces semi-sweet chocolate chips (about 1 cup)
Instructions
Preheat oven to 350 degrees F. Line mini-muffin tins with paper liners.
In a small bowl, blend cheese, egg and 1/3 cup sugar until smooth. Set aside.
In a nonreactive large mixing bowl, whisk together flour, cocoa, baking soda, salt and 1 cup sugar. Stir in water, vegetable oil, vinegar and vanilla. Beat until smooth. Fill paper-lined cups about 1/2 full. Top each with about a half teaspoon cream cheese mixture. Press 2 chocolate chips into cream cheese on each cupcake. Bake in center of oven 14 minutes, or until firm. Cheese filling will still be a bit soft.
Cool completely before serving.
Yield: about 60 mini-cupcakes
For standard cupcakes:
Preheat oven to 350 degrees F. Line 24 standard muffin cups with paper liners. Prepare filling and batter as above. Fill paper-lined cups about 1/2 full. Top each with about a tablespoon cream cheese mixture. Press 3 to 4 chocolate chips into cream cheese on each cupcake. Bake in center cake recipe of oven 25 to 30 minutes, or until firm. Cheese filling will still be a bit soft.
